To every Quart of the Juice of Rasberries, put a Pint of Water, and to every Quart of Liquor a Pound of fine Sugar; then set it on the Fire to boil half an hour, taking off the Scum as it rises: then set it to cool, and when it is quite cold, put it in a Vessel and let it stand ten Weeks or something more if the Weather prove cold; when it is settled, bottle it, and it will keep two Years. Altho' I have set down in this Month a good experienced way of making Goosberry Wine, which will keep twenty Years, and grow better by Age; yet I cannot pass by a Receipt which is highly commended for making Wine of Red Goosberries, which I had from an Acquaintance who frequently makes it. To make Red Goosberry Wine. When the Red Goosberries are well colour'd and not over-ripe, but grateful to the Taste, gather them in a dry Day; take a Peck of these, and slit them a little more than half thro' the middle, putting them into a large glazed Earthen Pan, with eight Pounds of fine powder'd Sugar strew'd over them; then boil four Gallons of Cyder, and pour it boiling hot upon the Sugar and Goosberries: this must stand eight or ten Days, stirring it once each Day, and at length strain it thro' a Flannel in a Press, and put the Liquor into the Vessel with a warm Toast of Wheat-bread, spread on both sides with Ale-Yeast; this must stand two or three Months till it is fine, and then bottle it. This is a very strong Wine, and of a bright red Colour. * * * * * JULY. This Month is the principal Season for pickling of Cucumbers, for that Fruit is now in the greatest Perfection, as well for pickling them in imitation of Mango's, or as Girkins. They are now to be had in great plenty, and are free from Spots. The following is an extraordinary Receipt for pickling of Cucumbers to imitate Mango's.